Old No. 44 BBQ Sauce

Learn how to make BBQ sauce with our favorite barbecue sauce recipe
Old No 44 BBQ Sauce on the Grill

With a hint of sweetness and a solid bite, Old No. 44 is our favorite everyday barbecue sauce. It’s great on just about everything and should be applied liberally everywhere!

This is an easy BBQ sauce recipe to make it home, the combination of spices, tomato paste, molasses, apple cider vinegar, and Tabasco creates a thick sauce loaded with layers of flavors. If you like a thicker sauce go ahead and leave it on the heat on a low simmer until it’s reached the desired thickness.

A few dishes we recommend making with this sauce our Grilled BBQ Chicken and Mesquite Smoked BBQ Ribs.

Old No 44 BBQ Sauce on the Grill

Old No. 44 BBQ Sauce

4.5 from 18 votes
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes


  • 32 ounces ketchup
  • 1 cup chicken stock
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 1/4 cup lemon juice
  • 2 1/2 tbsp Worcester sauce
  • 2 tbsp tomato paste
  • 1 tbsp Sriracha sauce
  • 1 tbsp soy sauce
  • 1 tsp chipotle Tabasco sauce
  • 1 tsp liquid smoke
  • 1/4 cup brown sugar
  • 2 1/2 tsp cumin
  • 2 tsp chili powder
  • 2 bay leafs
  • 2 tsp Ancho chili powder
  • 1 tsp mustard powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 1/4 tsp salt
  • 1/2 tsp pepper


  • Start by unceremoniously dumping the ketchup into a large pot on low heat. Mix in the apple cider vinegar, Worcester sauce, tomato paste, molasses, soy sauce, Sriracha, chicken stock, liquid smoke, lemon juice, and Tabasco. Add the bay leafs.
  • In a separate bowl mix the Ancho chili, garlic, and onion powders, smoked paprika, cumin, brown sugar, salt, pepper, mustard powder, and chili powder. Add the dry ingredients to the sauce.
  • Let the mixture cook on medium-low heat for 60 to 90 minutes, stirring slowly to keep it from boiling over. The cooking helps to combine all the flavors and reduce the mixture into a thick BBQ sauce.
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The nutrition information shown is an estimate based on available ingredients and preparation.

Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.

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